Preparation
Step: 1/8

Wash and dry the zucchini. Peel the carrots. Cut both into long, thin strips with a vegetable peeler.

Step: 2/8

Wash and halve the leeks. Separate the layers.

Step: 3/8

Cook the pasta in boiling salted water according to the pack instructions.

Step: 4/8

Meanwhile, heat the oil in a pan. Fry the carrot and zucchini strips over a medium heat for 1 minute.

Step: 5/8

Add the leeks to the pan and cook briefly. Season with salt and pepper.

Step: 6/8

Add the vegetable stock, soy cream and saffron threads. Bring to the boil and simmer for 2-3 minutes over a medium heat until creamy.

Step: 7/8

Drain the pasta, and add it to the vegetables.

Step: 8/8

Mix the pasta with the vegetables and season with salt and pepper. Serve sprinkled with a little chervil.